Creamy Pasta with Bacon and Shimeji Mushrooms
2 servings
30 minutes
Creamy pasta with bacon and shimeji mushrooms is a harmony of flavors embodied in an original recipe. Tender fettuccine in a enveloping cream sauce creates a soft base, while crispy bacon pieces add richness and a salty note. Shimeji mushrooms bring a subtle forest aroma and light sweetness, perfectly complementing the overall taste. This dish draws inspiration from Italian cuisine but with an original twist thanks to the use of coconut milk and delicate eggs that provide a unique texture. It is perfect for both a cozy dinner and an exquisite treat for guests, combining simplicity of preparation with restaurant quality. The aroma of garlic and freshly ground pepper completes the flavor profile, making each forkful of this pasta a true gastronomic delight.
1
Prepare the ingredients.
2
Peel the garlic.
- Garlic: 5 clove
3
Chop the garlic coarsely.
- Garlic: 5 clove
4
Wash the mushrooms and cut off the roots.
- Shimeji mushrooms: 150 g
5
Cut the mushrooms into pieces about 2 cm long.
- Shimeji mushrooms: 150 g
6
Cut the bacon into squares.
- Beef bacon: 100 g
7
Pour refined olive oil into a hot pan and add shimeji mushrooms. Fry on high heat.
- Shimeji mushrooms: 150 g
8
Slightly brown the mushrooms and flip them.
9
Salt the water in the pot well and wait for it to boil.
10
Stir the mushrooms in the pan after 2-3 minutes.
11
Lay bacon over the mushrooms.
- Beef bacon: 100 g
12
Stir after a couple of minutes.
13
Place the spaghetti in boiling water. Cook until done (according to the instructions on the package).
- Fettuccine pasta: 250 g
14
Pour coconut milk into the pan.
- Cream 33%: 100 ml
15
Add pepper to the milk.
- Freshly ground black pepper: to taste
16
Mix the ingredients.
17
Put the pasta in the pan.
- Fettuccine pasta: 250 g
18
Mix the pasta with mushrooms and bacon.
19
Crack the eggs into the pan.
- Chicken egg: 2 pieces
20
Immediately mix the ingredients and remove from heat.
- Salt: to taste